100% meat from Majorcan black pigs. Animals born and raised on Can Company's finca and fed with our own grain (Mallorca, Spain).
No additives or preservatives
8 pieces each 150 g (1,2 kg)
Weekly preparation every Wednesday.
Orders received before Tuesday at 11.59 pm will be prepared and dispatched on Wednesday of the same week. Orders received after Wednesday will be prepared and dispatched on the Wednesday of the following week.
Burger with black pig meat
€20.00
VAT included
100% meat from Majorcan black pigs. Animals born and raised on Can Company's finca and fed with our own grain (Mallorca, Spain).
No additives or preservatives
8 pieces each 150 g (1,2 kg)
Weekly preparation every Wednesday.
Orders received before Tuesday at 11.59 pm will be prepared and dispatched on Wednesday of the same week. Orders received after Wednesday will be prepared and dispatched on the Wednesday of the following week.
No additives or preservatives
8 pieces each 150 g (1,2 kg)
Orders received before Tuesday at 11.59 pm will be prepared and dispatched on Wednesday of the same week. Orders received after Wednesday will be prepared and dispatched on the Wednesday of the following week.
PRODUCT DESCRIPTION
Product made from well minced meat of black pig, mixed with spices and salt, oval or round shape depending on the diameter of the burger.
INGREDIENTS (GLUTEN FREE)
Black pig meat, salt and spices.
PACKAGING
Packed in protective atmosphere. In vacuum pouch with 2-4-8 units.
LABEL
Product information label.
WEIGHT
Depending on the packaging.
STORAGE
Store between 0oC and 4oC
DOCUMENTATION
Delivery note.
TRANSPORT
Refrigerated vehicle
CONDITIONS OF USE
Should always be cooked before consumption.
Download nutritional information
|
Energetic value |
Proteins |
Carbohydrates |
Sugar |
Fats |
Saturated fats |
Salt |
| 139 Kcal | 22g | 0g | 0g | 5,6g | 2,4g | 0,53g |
Shape: Oval or round, depending on the size of the burger.
Taste and aroma: Characteristic of black pig meat with spices.
MICROBIOLOGICAL DATA: E. Coli (cfu/g) (n=5, c=2, m=500, M=5000) * Salmonella (in 10g) (n = 5, c = 0) * absence n=number of units in the sample. C=number of units tested with values above m or between m and M.
The process
How do we produce our meat?
We sow our grain
We take care of our grain in our own fields
Traditional cultivation
We work the field like our ancestors did to make sure the grain grows properly
We process the grain
And we turn it into natural food that we can feed our animals with
Free range animals
We feed our animals with our own food and let them grow freely
We process the meat
Immediately after slaughtering, we process the meat to make our products
